recipe from Lady Antonia Stefani's Ukrainian grandmother
3 lb small whole mushrooms 2 1/2 cups white vinegar 1 3/4 cups water 3 TBS canning and pickling salt 1/3 cup chopped onion 2 1/2 tablespoons whole black peppercorns 5 cloves garlic
Trims stems ends of mushrooms and wash in cool running water. Drain. In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender. Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath. Makes approximately 5 half-pints.
Antonia's Pickled Eggs
1 dozen eggs, hard boiled and peeled 2 T sliced onion 1 C white vinegar 1 C water 1/4 C granulated sugar 1/2 t salt 1/2 T pickling spice
Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months.
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Lady Antonia Stefani
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Heraldshill: www.heraldshill.orgRecipes:
Pickled Mushrooms
recipe from Lady Antonia Stefani's Ukrainian grandmother3 lb small whole mushrooms
2 1/2 cups white vinegar
1 3/4 cups water
3 TBS canning and pickling salt
1/3 cup chopped onion
2 1/2 tablespoons whole black peppercorns
5 cloves garlic
Trims stems ends of mushrooms and wash in cool running water. Drain.
In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender.
Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
Makes approximately 5 half-pints.
Antonia's Pickled Eggs
1 dozen eggs, hard boiled and peeled2 T sliced onion
1 C white vinegar
1 C water
1/4 C granulated sugar
1/2 t salt
1/2 T pickling spice
Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months.
Rat out a Friend
where your friends can add accomplishments and comments about things you're too modest to share,abusive/slanderous content will be deleted